Smoked pulled pork, also known as pork butt, Boston butt, or pork shoulder, has a smoky, juicy, tender, melt-in-your-mouth goodness that’s hard to resist. I still remember the first time I tried smoking a pork shoulder, and unfortunately, it was dry, tough, and tasted vaguely of charcoal. But hey, we all gotta start somewhere, right? I’ve learned a lot since then, and I’m here to share my best tips and tricks so you can sidestep those same beginner mistakes and nail it on your first or next try. This post will serve as your go-to guide for making delicious smoked pulled pork.

If you don't have a smoker, check my oven-roasted pork butt recipe.

Ingredients:

Pork shoulder or butt, about 8-10 lbs
1/2 cup brown sugar
1/4 cup paprika
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons yellow mustard
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon kosher salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 cup apple juice
BBQ sauce

Equipment:

Smoker
Wood chunks
Meat thermometer
Aluminum foil or butcher paper
Sharp knife and cutting board
Spray bottle
Two forks

Which Cut is Best for Smoking: Butt or Shoulder?

Technically, they’re the same thing, which is why you’ll often see them used interchangeably in recipes. Pork butt, also called Boston butt, is actually the upper portion of the pork shoulder, and is slightly leaner and has a milder flavor. Pork shoulder, on the other hand, has richer streaks of fat and a stronger porky flavor. Either one works great for pulled pork. My recommendation is to choose whichever option fits your budget or is easiest to find, and I usually prefer a cut with good marbling - those streaks of fat running through the meat. This fat renders down during the smoking process and keeps the pork moist and flavorful.

How to Smoke Pulled Pork?

This easy smoked pulled pork recipe embraces traditional BBQ methods and flavors to give you that authentic, mouthwatering taste pulled pork. Here’s how to make it:

Step 1: Trim the fat. Pork shoulder and Boston butt are already rich in fat, so there's no need to keep a thick layer on top. Use a sharp knife to trim away any excess fat from the pork, but leave a thin layer, about 1/4 inch thick. This little bit of fat helps lock in flavor and moisture.

Step 2: Season the pork. Apply a thin layer of yellow mustard to the pork, which acts as a binder. Then, cover the meat thoroughly with dry seasoning. Let the seasoned pork sit for at least half an hour to allow the salt and spices to soak in. For a richer flavor, you can prepare this the night before and refrigerate it.

Step 3: Fire up the smoker. Keep your smoker at a temperature between 225-250°F (107-121°C) and add your choice of wood chunks. Hickory is traditional favorite, but if you like a little extra nuance and sweetness, consider using apple or cherry wood.

Pro Tip: To maintain the temperature steady, use an INKBIRD smoker fan controller. This handy device features probes that monitor both the smoker and meat temperatures, automatically adjusting the fan speed as needed to ensure your meat is cooked just right.

Step 4: Insert a meat thermometer. Wireless meat thermometers, whether Bluetooth or Wi-Fi, are perfect for making pulled pork. They allow you to track the meat temperature directly from your phone, which is particularly useful for a long cooking process like this.

Step 5: Smoke low and slow. Place the pork shoulder directly on the smoker grate, fat side up. After about 3 hours, you can start spritzing the pork with apple juice every hour or so to keep it moist.

Step 6: The stall. When the pork internal temperature holds between 150-170°F (66-77°C) for a long time, it enters the stall stage. To speed up the cooking process a bit, spritz the pork with some apple juice and wrap it tightly in foil or butcher paper, then return it to the smoker and continue smoking. Once wrapped, the pork will stop absorbing smoke, so you can increase the smoker temperature to 275°F (135°C). After the internal temperature reaches 203-205°F (93-96°C), about 7-8 hours later, remove the pork from the grill.

Step 7: Let it rest. Keep the pork wrapped and let it rest at room temperature for at least 1 hour, or even a few hours. This allows the meat juices to redistribute and make the pork more tender and flavorful.

Step 8: Pull the pork. Unwrap the pork and shred it with your hands or two forks. Toss the shredded pork with your favorite BBQ sauce and serve with tacos, bread, or a salad. Enjoy!

How Long to Smoke Pulled Pork?

The total smoking time depends on the size of your pork and the temperature of the smoker. Generally, when smoking at 225-250°F (104-108°C), you should plan for about 1.5 to 2 hours per pound. So, an 8-pound pork shoulder could take anywhere from 12 to 16 hours. However, don’t rely on time alone. The internal temperature is the most important indicator of doneness.

Can I Use Gas Grill?

Yes. While using a gas grill isn’t quite the same as a dedicated smoker, it’s totally doable. To get started, you’ll need to get a smoker box, which is cheap to buy online. Fill it with wood chips that have been soaked in water for half an hour.

Then, set up your grill for indirect heat by turning on one or two burners on one side and placing the pork on the opposite site. This setup is essential for effective smoking. Keep an eye on the temperature, aiming for a range of 225-250°F, which will take some fiddling with the burner settings. To help keep the pork moist, place a pan of water on the lit burners.

How to Freeze and Reheat Smoked Pulled Pork?

Once the smoked pulled pork has cooled completely, place it in a freezer bag, and use a vacuum sealer to remove any air. When vacuum-packed, the pulled pork can keep fresh in the refrigerator for up to a week and in the freezer for up to 6 months.

To reheat, thaw it in the refrigerator overnight. You can reheat it in a skillet with some BBQ sauce, in the oven covered with foil, or in the microwave, though the latter might make the pork a bit dry. To keep it moist, add a little apple cider or broth.